Herbed Lamb Burgers with Tzatziki Sauce

Here's one for your Labor Day "Q":
(serves 4)

Lamb Burgers:
2 lb. ground lamb
2/3 cup finely chopped fresh lemon* mint (or regular mint)
2/3 cup finely chopped parsley
Zest of one lemon
2 T. grated Vidalia or Walla Walla* sweet onion
2 t. Kosher salt
Freshly ground pepper
EVOO, for brushing
1 red onion, thickly sliced
4 onion rolls, split
Crumbled feta

Tzatziki Sauce:
1 cup Greek whole milk yogurt
2 small Persian* cucumbers, seeded, finely grated, and drained
1 t. lemon zest plus 1 T. freshly squeezed lemon juice
2 cloves of garlic, finely minced
2 T. chopped fresh dill
1/2 t. EVOO
Kosher salt
Freshly ground pepper
Chopped fresh mint

To make the sauce: In a med. bowl, whisk together yogurt, cucumber, garlic, zest, juice, oil, and dill. Season wit S&P. Stir in mint. Cover and chill.

To make the burgers: Combine lamb with mint, parsley, zest, onion, S&P in a large bowl. Mix gently until just combined. divide mixture into 4 equal balls, flatten into patties, and make an indentation in center of each with your thumb, to keep burgers from doming while cooking. (Cover and refrigerated up to 1 day). Brush burgers with oil on both sides. Grill over direct, med.-high heat, 10-15 mins. total, flipping once, for med. rare to med. (for med., and instant-read thermometer should register 160. Transfer burgers to a plate to rest. Brush red onions slices with oil and grill over direct, med-high heat until softened and slightly charred, about 3 mins. flipping once. Brush cut sides of rolls with oil, toast on grill about 1 mins. until golden. To assemble burgers: Spread tops of rolls with Tzatziki sauce. Layer patties, onions, and crumbled feta on bottom halves.

"You can't always control who walks into your life, but you can control which window you throw them out of."

Happy Labor Day. Have FUN - I'm off to Emerald Downs to bet on the horses!! YAY.

Love,

MM